Tafelspitz

Ingredients

• 500 g beef bones
• Salt
• 1 stalk leek
• 2 carrots
• 0.5 turnip root
• 700 g beef (brisket, top sirloin)
• 2 Bay leaves
• 1 onion
• 3 apples
• 50 g Horseradish
• 2 tbsp sunflower oil
• 1 tsp medium-hot mustard
• 1 tbsp White Wine Vinegar
• Sugar to taste
• 2 tbsp butter
• 2 tbsp flour
• 100 ml heavy cream
• 2 tbsp chopped chives

Instructions

1. 1.

   Rinse the bones and bring them to a boil in plenty of salted water, skimming off the foam that rises. Clean and cut the vegetables: halve the leek lengthwise into 3 cm pieces, slice the carrots thinly with a mandoline, dice the turnip root. Wash the beef and add it with the vegetables, bay leaves, and a peeled onion cut into wedges to the bones; cover with water so the meat is fully submerged. Reduce heat and simmer just above boiling for 1½–2 hours.

2. 2.

   For the apple horseradish sauce peel, quarter, core, and grate the apples finely. Grate the horseradish as well, then mix with the apples, sunflower oil, mustard, vinegar, and sugar to taste.

3. 3.

   Remove the finished Tafelspitz from the pot and let it rest briefly. Skim 500 ml of stock and strain it. Melt butter in a saucepan, sprinkle flour, lightly sauté, then deglaze with the strained stock. Whisk vigorously and simmer for 2 minutes. Stir in heavy cream and chopped chives, seasoning with salt and pepper.

4. 4.

   Slice the Tafelspitz into portions and return to the broth. Serve plated with the chive sauce and apple horseradish on top.